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Chili Pie with Corn-Bread Topping

Yield 5 servings (serving size: 2 cups)

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 pound ground chuck
  • 1 cup no-salt-added whole kernel corn, drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 3/4 cup water
  • 1 (16-ounce) can pinto beans, drained
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 1 (6-ounce) can tomato paste
  • 1 (4-ounce) can chopped green chiles, drained
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1 egg white, lightly beaten

Nutrition Information

  • calories 388
  • caloriesfromfat 19 %
  • fat 8 g
  • satfat 2.7 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 20.6 g
  • carbohydrate 60.2 g
  • fiber 6.6 g
  • cholesterol 27 mg
  • iron 5.8 mg
  • sodium 313 mg
  • calcium 150 mg

How to Make It

  1. Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.

  2. Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.